A 15th-century Portuguese chicken dish inspired by Arab cuisine.
This medieval custard pudding is thickened with flour and eggs and can be thickened and sweetened to taste.
An overview of Indian culinary history and its many foreign, religious and cultural influences. Experience 16th-century Mughal cuisine through this traditional carrot halwa recipe.
These c. 1395 French hand pies are filled with mushrooms and cheese and flavored with spices.
A simple 14th-century wheat porridge cooked in almond milk.
An easy three-ingredient almond paste/pudding recipe from Das Kochbuch der Sabina Welserin.
A medieval English blancmange recipe with almond milk, chicken and rice.
A homemade Halloween ice cream recipe from 1891.
A history of natural and artificial food dyes in the U.S. and Europe. Featuring recipes for dyeing Easter eggs with Turmeric, red cabbage and beets.
When I heard about a book written about the history of English baking I just had to add it to my library.